Cadot

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Dear diners, enter this rather elegant room, with its fresh flowers, sedate sound levels, and oil portraits, with your taste buds poised for a treat. Confit, a very Gallic notion, of the duck sort came encased in crispy spring rolls; the zinger for this appetizer was the spritely apricot orange sauce. Grilled tuna loin draped over a bed of spaetzle and green beans made a memorable dish, and the champagne citrus sauce napping the plate added a glorious touch. What could have been more perfect for an ending than profiteroles, small cream puffs filled with ice cream and drizzled with gianduja chocolate sauce!